Chris at Melle Cotte , and a cancer survivor herself, has an event Combat Cancer 2 . It is an event about the support of our friends and family members who have been touched by cancer. Many of us have suffered the loss of a relative or someone close to you who has been hit by this illness, or, perhaps we are battling and winning over the disease ourselves. Working for a respirologist I see friends and patients every day struggling with the disease. We just need to give the big "C" the old one two... the big heave ho.... a kick in the butt with research and knowledge. The more informed we are the better we are able to help ourselves and be a support for those who are struggling.

Many in the food and wine blogging community will be supporting this event with recipes calling for a "cancer fighting food". Some choose to share their own cancer experiences and some tell stories of their support for their friends or family experiencing cancer.

In honour of this event and to show my support I chose to embrace the TOMATO. The anti-cancer compound in tomatoes, lycopene, has been shown to be especially potent in combating prostate cancer. In addition to preventing prostate cancer, lycopene may also protect against breast, lung, stomach, and pancreatic cancer.

Now that Spring is officially here (insert picture of Val once again with fingers and toes crossed) I have definitely moved over to salads. This recipe comes from Ina Garten, the Barefoot Contessa herself from her cookbook "Barefoot Contessa at Home". I have been making wonderful things from her cookbooks of late. Ina never seems to fail me with any of the recipes I try of hers so I thought I would give this Greek inspired dish a try. Add a touch of turmeric, a chili pepper or a clove of garlic and serve it with a glass of red wine and you will be fighting cancer BIG TIME with the cancer fighting properties of these foods.

Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, salt, olive oil, pepper, basil and parsley and toss well. Dice the feta into 1/2 - 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.